1 1/2 c all-purpose flour
1/2 c unsweetened cocoa powder
1/2 t baking soda
1/2 c butter, softened
1/2 c granulated sugar
1/2 c packed brown sugar
1/4 c peanut butter
1 T milk
1 t vanilla
3/4 c sifted powdered sugar
1/2 c peanut butter
2 T granulated sugar
Preheat oven to 350 degree. In a medium mixing bowl stir together flour, cocoa powder and baking soda; set aside.
In a large mixing bowl beat together butter, the 1/2 c granulated sugar, brown sugar and the 1/4 c peanut butter with an electric mixer until combined. Add egg, milk and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1 1/4" in diameter. Set aside.
For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 c peanut butter until smooth. Shape mixture into 32 (3/4") balls.
On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
Place balls 2" apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 T granulated sugar.
Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Time: 1 hour Makes: 32
The original recipe can be found at: http://www.bhg.com/recipes/ recipedetail.jsp?recipeId=R047565.